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Chef Peak’s Jerk Chicken


Chef Benton Peak's Jerk Chicken

To prepare dinner for Caribbean Night at Sharples, Chef Benton Peak marinates more than 350 pounds of chicken and 50 pounds of tofu. Each piece of chicken and tofu is seared on the charbroiler and garnished with dipping sauce. “It’s the best tofu you’ll ever eat,” says Janet Kassab, the menu planner. The Sharples team also steams 60 pounds of rice and 80 pounds of green beans. During the meal service, 250 pounds of yucca and 300 pounds of plantains are fried.

To make Peak’s Jerk Chicken or Tofu at home:

Jerk Marinade
1 Spanish onion
1 fresh jalapeno or scotch bonnet pepper to taste
10 sprigs of thyme
12 scallions
4 T grated fresh ginger
2 T chopped fresh garlic
1 tsp ground cinnamon
1 tsp ground nutmeg
1 T brown sugar
3 tsp balsamic vinegar
2 tsp kosher salt
2 tsp black pepper

Puree ingredients in a blender or food processor. Add vegetable oil slowly to form a thick paste. Combine marinade with 1 pound extra firm tofu or chicken breast. Marinate overnight, and grill.

One Response to “Chef Peak’s Jerk Chicken”

  1. Dear Chef Benton,
    This recipe is so delicious, but confusing. What is the dipping sauce and what makes the chicken look red? My chicken looked white after cooking. The tofu did look dark brown. Could you please explain?
    Thank you,
    Victoria Lubin '70